The Home Stores

Strawberry-Kiwi Jam with powdered pectin


The definitive website on homesteading and self sufficiency.



Strawberry-Kiwi Jam with powdered pectin

  • 3 cups crushed strawberries
  • 3 kiwi, peeled and diced
  • 1 tablespoon lemon juice
  • 1 tablespoon minced crystallized ginger
  • 1 package powdered pectin
  • 5 cups sugar

Yield: About 6 half-pint jars

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

To prepare fruit. Wash canning jars and keep warm; prepare two-piece canning lids according to manufacturer's directions. Combine strawberries, kiwi, lemon juice, ginger and pectin in a large saucepot. Bring quickly to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Wipe jar rims and adjust lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Strawberry-Kiwi Jam in a boiling water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints
or Pints
10 min 15 20



Making Jams



Reprinted with permission of the University of Georgia. B. Nummer. 2002. Resources for Making Jellied Fruit Problems. Athens, GA: The University of Georgia, Cooperative Extension Service.

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.